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Bean Pancake

ingredients

makes 16
225 g (8 oz) split or whole beans, washed
50 g (2 oz) glutinous rice
30 ml (2 tbsp) soy sauce
10 g (l tbsp) roasted sesame seeds, crushed
2.5 g (1/2 tsp) bicarbonate of soda
100 g (4 oz) bean sprouts, blanched and dried
1 clove garlic, peeled and crushed
4 spring onions, trimmed and chopped
100 g (4 oz) cooked lean pork, shredded
salt and pepper to taste
sesame oil

for frying sauce

50 ml (2 fl oz) soy sauce
1 clove garlic, peeled and crushed
30 ml (2 tbsp) rice vinegar
2 spring onions, finely sliced lengthwise
pinch of sugar

method

1. Pick over then soak the mung beans and glutinous rice in water for at least 8 hours.

2. Rinse well, removing as many green skins as possible, drain, then put into a food processor and grind to a batter the consistency of double cream.

3. Add soy sauce, sesame seeds and bicarbonate of soda.

4. When ready to cook, add the bean sprouts, garlic, spring onion and pork. Season to taste.

5. Heat the sesame oil in a pan. Spoon or ladle in just over 150 ml (1/4 pt) of the mixture and, using the back of a spoon, spread it into a thick pancake.

6. Drizzle a little of the sesame oil over the surface, cover and cook over a medium heat until the underside is cooked.

7. Now invert a lightly oiled plate over the pancake.

8. Remove from the heat and turn the frying pan over so that the pancake is on the plate.

9. Slip the pancake, uncooked-side down, back into the pan, and Continue cooking for a further 3 - 4 minutes.

10. Keep warm while cooking the remaining batter and serve in quarters with the dipping sauce, made by blending together its ingredients.

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